KIRLA BHOJJO
THE TASTIEST EVER TITBIT
A KONKANI TENDER BAMBOO SIDE DISH / SNACK
Ingredients:
1) Salted
tender bamboo (Kirlu in
Konkani, Mulankoombe in Malayalam. For salting and desalting instructions, go
to my tender bamboo in Konkani cuisine
article) – 500 gm.
2) Hot red
chili powder – 18 gm.
3) Putte podi
or roasted rice powder – 200 gm.
4) Asafoetida
powder – ½ teaspoon
5) Cooking oil
– to deep fry
To make:
Rinse well, the
salted tender bamboo in water. Soak them in around 2 litres of tap water overnight. Next morning, drain off the water
and just leave them in a colander or strainer for 15 minutes to get rid of any
excess water. Now put a couple of pieces in a thick, wide polythene envelope
(to prevent splattering) and use a mallet to crush the pieces nicely (or you
can use a metal mortar and pestle too).
Put the
crushed bamboo in a mixing bowl and repeat till all the pieces are fully
crushed. Now tip in the rice powder, the chili powder and the asafoetida powder
and mix nicely, kneading the dough a little bit with your fingers (use a glove
if you have sensitive skin). Make small, gooseberry sized balls by rolling bits
of dough between your palms and set aside.
Set a wok or frying pan on high
heat. Pour in the cooking oil. As soon as the oil is hot (do not allow it to
smoke as overheated oil is not good for health), press each dough ball between
your palms lightly to make small patties. Slip them in gently into the hot oil.
Take care not to overcrowd the wok or pan.
3 or 4 minutes
later, stir softly as you want the patties to fry uniformly without breaking up
in the oil. They will start turning a bit crispy in around 10 minutes
(depending on the heat and the size of the patties). Turn down the flame and
fry for a few more minutes till the patties are well done. They will hard and
woody to the touch of the straining ladle.
It is time to lift out your
precious kirla bhojjo and to drain off the excess oil. Serve with hot rice and
curry or just enjoy this gourmet’s delight with tea, coffee or wine.
I do not exaggerate when I say that
you can win your way to a Konkani person’s heart by serving this bewitching
titbit. In fact, this little snack is so entrancing, you will push aside a
plate of superbly fried fish in favour of Kirla bhojjo.
Bon appétit!!!
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